Fluffy rounds of dough deep-fried until golden brown, served hot with butter or jam. These fried scones are a beloved PNG adaptation of colonial-era baking, found at every market and roadside stall.
Instructions
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1
Mix flour, baking powder, salt, and sugar in a bowl.
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2
Add beaten egg and water. Mix to form a soft, slightly sticky dough.
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3
Knead briefly on a floured surface until smooth. Rest 10 minutes.
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4
Divide dough into 8 equal portions and shape into balls, then flatten slightly.
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5
Heat oil to 170C in a deep pot.
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6
Fry scones 2-3 at a time, turning once, about 3-4 minutes per side until puffed and golden brown.
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7
Drain on paper towels. Serve hot with butter or jam.
Did You Know?
In PNG, 'scone' always means a fried dough ball, never the baked British version. Asking for a baked scone at a PNG market will earn you a confused look.
The Story Behind Scones
Fried scones arrived in PNG through Australian colonial influence but were transformed into something uniquely Papua New Guinean. The baked original was impractical in villages without ovens, so cooks adapted it for frying in pots of hot oil.
The fried version became ubiquitous at markets, schools, and households across the country. For many PNG children, fried scones are the first food they learn to cook.
Today, scone sellers are a fixture at every market in the country, serving them fresh and hot from dawn until the batter runs out.
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